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Journal description
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Details for article 53 of 78 found articles
| Title: |
Modification of Tartary buckwheat flour via steam explosion and the quality characteristics of corresponding gluten-free whole-grain cookies |
| Author: |
Kong, Feng Li, Yue Qiu, Xinru Jiang, Yuanshuai Zeng, Qinghua Guo, Xingfeng |
| Appeared in: |
Lebensmittel-Wissenschaft und Technologie |
| Paging: | Volume 213 () nr. C pages p. |
| Year: |
2024 |
| Contents: | |
| Publisher: |
The Authors |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 53 of 78 found articles
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